Sugar-Free Palabok
Experience the vibrant flavors of classic Filipino cuisine with a guilt-free twist in this **Sugar-Free Palabok** recipe! Crafted with tender rice noodles, a savory shrimp and pork topping, and a thick annatto-infused sauce, this dish skips the sugar without sacrificing authenticity or taste. The addition of coconut aminos provides a natural umami boost, while crushed chicharrón and toasted garlic give it a satisfying crunch. Perfectly garnished with hard-boiled eggs, spring onions, and a squeeze of fresh lemon, this low-carb, flavorful meal is an ideal choice for health-conscious foodies seeking a hearty and wholesome Filipino favorite. Ready in under an hour, this sugar-free palabok is proof that traditional comfort food can be both delicious and nutritious!
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Ingredients
- 200 grams rice noodles
- 200 grams shrimp, peeled and deveined
- 150 grams pork shoulder, ground
- 100 grams firm tofu, diced
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 teaspoons annatto powder
- 2 tablespoons fish sauce
- 4 cups chicken broth, low-sodium
- 2 tablespoons coconut aminos
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 tablespoons spring onions, finely chopped
- 2 hard-boiled eggs, sliced
- 2 tablespoons toasted garlic, for garnish
- 4 lemon wedges
- 1 cup crushed chicharrón (pork rinds)
Directions
Step 1
Cook the rice noodles according to package instructions, then drain and set aside.
Step 2
In a large pan over medium heat, add a bit of cooking oil and sauté the minced garlic and chopped onion until fragrant.
Step 3
Add ground pork to the pan, stir until browned, then add the shrimp and cook until they turn pink.
Step 4
Add diced tofu and annatto powder, stirring everything together.
Step 5
Pour in the low-sodium chicken broth and fish sauce. Bring the mixture to a gentle boil.
Step 6
In a small bowl, mix cornstarch with water to form a slurry. Gradually pour this into the pan while stirring to thicken the sauce.
Step 7
Add coconut aminos for added depth without sugar, mix well, and then lower heat to simmer for 2-3 minutes.
Step 8
Arrange the cooked rice noodles on a serving platter. Pour the rich sauce evenly over the noodles.
Step 9
Garnish with spring onions, slices of hard-boiled egg, toasted garlic, and crushed chicharrón.
Step 10
Serve hot, with lemon wedges on the side for squeezing over the Palabok before eating.
Nutrition Facts
| Serving size | (2075.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1656.6 |
| Total Fat 73.6g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 927.6mg | 0% |
| Sodium 5826.6mg | 0% |
| Total Carbohydrate 100.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 15.8g | |
| Protein 146.0g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 1000.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1907.0mg | 0% |
Source of Calories